Easy kedgeree with leeks and cauliflower

Photographer: Bryce Carleton

In order to increase the fibre in our healthier version of kedgeree, we have replaced the traditional basmati rice with brown rice and cauliflower and have included kumara for added sweetness.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

1 cup 2cm-diced kumarasweet-potatoX
250g hot smoked fish (white fish, salmon, or tinned)
spray oil
1 leek, sliced
2 tablespoons curry powder
400g can cherry tomatoes
2 cups cooked brown rice
2 cups cauliflower florets, grated or blended until it resembles rice
2 cups frozen peas
4 hard-boiled eggs, halved

Instructions

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In a pot of water set over a high heat, bring kumara to the boil. Reduce heat and simmer for 10 minutes, or until tender. Drain and set aside.
Pick any bones from fish, remove skin, flake.
Spray a large, deep, heavy-based non-stick frying pan with oil, set over a medium heat and fry leek for 3 minutes to soften. Add curry powder and cook, stirring, 1 minute. Add tomatoes, rice, cauliflower and a little water, if necessary, to loosen mix. Add fish and peas and cook for 15 minutes.
To serve, divide among four plates with egg halves on top. Garnish with fresh coriander and lemon wedges, if you like.

Variations

Make it gluten free: Check smoked fish and curry powder are gluten free.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1810 kJ

Protein 29 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 12 g

Dietary fibre 9 g

Sodium 730 mg

Calcium 130 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.